Fried Yellow Tomatoes This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread. He removes the crusts and then coarsely grinds the sourdough in the food processor. See the recipe for Fried Yellow Tomatoes » Christopher Hirsheimer

Marinated Zucchini

Like most marinated vegetable dishes, this one is best made a day ahead of serving. It will keep, refrigerated, for about a week. See the recipe for Marinated Zucchini »

Seared Prosciutto-Wrapped Asparagus

Ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. See the recipe for Seared Prosciutto Asparagus »
See the Recipe Brooke Slezak
See the Recipe Maura McEvoy
See the Recipe Christopher Hirsheimer
Sour Cream Nachos
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. See this Recipe Laurie Smith

Yucca Fritters

These simple fritters are a favorite Cuban snack. See the recipe for Yucca Fritters »
See the Recipe André Baranowski

Open-Face Avocado and Goat Cheese Sandwiches

The simple combination of creamy goat cheese and avocado is a delicious sandwich-topper.

Twice-Fried Green Plantains with Garlic Dipping Sauce

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See the Recipe André Baranowski

Smashed Cucumbers with Ginger

This quick-pickled cucumber is a classic Chinese dish. This version of the recipe, from Saveur contributor Pang-Mei Natasha Chang’s story “The Welcoming Table,” is based on one made by her aunt, Constance D. Chang, who owned five popular Chinese restaurants in Japan in the 1960s. See the recipe for Smashed Cucumbers with Ginger »

Russian Pickled Watermelon

The recipe for these savory pickles is based on one that appears in Pickled: Preserving a World of Tastes and Traditions by Lucy Norris (Stewart, Tabori & Chang, 2003). See the recipe for Russian Pickled Watermelon »

Ricotta Crostini with Cherry Tomatoes

Ripe cherry tomatoes add sweetness to crostini topped with fresh ricotta.

Ricotta Crostini with Black Olives, Lemon Zest, and Mint

The combination of lemon zest, flavorful olives, and refreshing mint gives this crostini a Mediterranean twist.
See the Recipe Tim Peters
Only a hint of garlic and parsley are needed to season these earthy rich mushrooms. See the recipe for Grilled Mushrooms »
See the Recipe Virginie Blachere

Artichoke Crostini

One of our favorite ways to use tangy marinated artichokes is for crostini.

Crostini with Black-Eyed Peas, Radicchio, and Raisins

The appeal of this hors d’oeuvre, which prominently features luck-bearing black-eyed peas, comes from the bright contrast of earthy and tangy flavors.

Sage Potato Chips

Sage Potato Chips This whimsical snack is served at New York’s Blue Hill at Stone Barns. See the recipe for Sage Potato Chips »

Stuffed Celery

Hot sauce and worcestershire sauce season the cheesy filling for this dish.

Mexican Seafood Cocktail

This dish is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and cold beer.

Mango-Habañero Salsa

The addition of diced mangoes to a puree of roasted chiles delivers heat-defying bursts of sweetness to this deliciously spicy salsa.

Deviled Eggs with Tarragon

See the Recipe
See the Recipe André Baranowski
See the Recipe André Baranowski
See the Recipe André Baranowski

Marinated Mushrooms

This easy appetizer can be served warm or chilled. See the recipe for Marinated Mushrooms »

Flatbreads with Two Toppings (Laganes)

In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.

Stuffed Grape Leaves (Dolmades)

This meze of stuffed grape leaves is served with a cucumber-yogurt sauce.

Zucchini Fritters (Kolokitho Keftedes)

Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature. Get the recipe for Zucchini Fritters (Kolokitho Keftedes) »

Pickled Jalapeño Deviled Egg

Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño.